Candy Mattson, registered dietitian and certified diabetes educator for MGH&FC, will facilitate the program, and MGH&FC Executive Chef, John Cruse and his staff will prepare a delicious buffet lunch of salmon with a citrus glaze, roasted herb potatoes, green beans with slivered almonds, spinach salad, and a low-sugar dessert (an alternative entrée can be provided on advanced request).
Executive Chef John Cruse and staff - Laurie Jennings and Sandy Strandwold - are sitting in one the new "booths" that was added during the recent remodel of the Mason General Hospital cafeteria.
"We are sorry for this temporary inconvenience," said John Cruse, executive chef.
For more information you can reach Cruse
at (360) 427-9570, or by email at jcruse@MasonGeneral.com.